Muhammara Recipe
Roasted vegetables mixed with panko crumbs, chili paste, walnuts, pomegranate molasses
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Ingredients
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Ingredients
Method
Instructions
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds. Place them cut side down on a baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes or until they are soft and charred.
- 2
Prepare the Walnuts
While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for about 5-7 minutes until they are fragrant. Remove from heat and let cool.
- 3
Blend the Ingredients
In a food processor, combine the roasted red peppers, toasted walnuts, panko breadcrumbs, chili paste, pomegranate molasses, garlic, salt, black pepper, and lemon juice. Blend until smooth, scraping down the sides as necessary.
- 4
Adjust Seasoning
Taste the muhammara and adjust seasoning with more salt, chili paste, or pomegranate molasses as desired.
- 5
Serve
Transfer the muhammara to a serving dish. Drizzle with a little olive oil on top and serve with pita bread or fresh vegetables.
